May 27th, 2013 by Inge/Gillian Harris
When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many (more…)
May 17th, 2013 by Teri Gruss, MS
Potato Green Bean Salad. 2009 © Teri Lee Gruss
This recipe for Potato Salad with Fresh Green Beans and Tarragon Dressing is not made with mayonnaise. That means it is a safer salad choice for picnics and cookouts. Bacon and a fabulous fresh tarragon dressing make this recipe a real crowd favorite. (more…)
May 14th, 2013 by Chrissy and Lauren
One of my bestest friends and (oh my gosh we’ve been pals for 10 years) bridesmaids, Carolina, makes some awesome food. We’re old.
She is constantly telling me about (more…)
April 22nd, 2013 by Jenny Manseau
I would grill all year-long if I could. This year we had so much crazy snow drifts that it was a bit impossible to do. I love my grill dearly…great flavors, you can grill pretty much anything, its outside with the sun and the fresh air, easy clean up, and less fats are used! We grill steaks, chicken, burgers, hot dogs, hot sausages, shrimp, fish, pizza, and veggies…tons of veggies! Last year I bought one of those little grill baskets for I think $3.00 and it works like a charm, especially for mushrooms.
Last week we got the tank refilled and have used it quite a bit since. We are both trying to get in better shape and eat healthier (a follow-up post to my I’m on a mission…post will appear soon, I promise!). So the grill comes in very handy for (more…)
November 20th, 2012 by Chrissy and Lauren
To take a load off of your plate for the upcoming Thanksgiving preparation, here is a game plan for a quick and easy side-dish that will absolutely delight the palates of your family and friends.
Balsamic Glazed Roasted Vegetables
October 23rd, 2012 by Chrissy and Lauren
I have a new addiction. It happens to be to these Pumpkin Pie Roasted Almonds.
Pumpkin Pie Roasted Almonds
I…I….I…..just don’t know what to say. They are perfectly crunchy, pleasantly pumpkin-spiced, and they have a great balance between salty and sweet.
These almonds are subtle. They don’t walk into a room and yell obnoxious things, but rather they are comforting and pleasant to be around. This is why I have been keeping a little jar of them with me at all times. (more…)
October 16th, 2012 by Chrissy and Lauren
Sunflower Seed and Kale Pesto
I ate a lot this weekend. Way too much actually…in a good way.
For my Dad’s birthday dinner, my mom and I made Ina Garten’s God-sent Truffled Macaroni & Cheese. Despite the loan she had to take out to buy the truffle butter and exotic mushrooms, it was by far the best mac n’ cheese ever.
Let’s just say, it’s going to be rough getting used to plain ‘ol mac n’ cheese after that eye opening experience.
Now, I’m not advocating going into debt over truffle butter, but if anything is worth over spending, this recipe is it.
We also had some extremely gourmet rib eye. Coated with McCormicks grill seasoning, seared on the charcoal barbeque, and finished off with (more…)
October 8th, 2012 by Heather
Stuffed Acorn Squash. Copyright Gluten Free Cat
I have this strange habit. I sign up for a challenge, accomplish it, and then stop. Cold turkey.
On Memorial Day weekend, I ran a marathon. A FULL marathon. My FIRST marathon. That was FOUR months ago. I haven’t run outside since crossing that finish line…well, except to see who just fell off the monkey bars at recess. Three years ago, I finished anOlympic length triathlon. I swam, I biked, I ran. But after finishing that event, the bike sat in the garage, and I don’t think I’ve entered a (more…)
September 20th, 2012 by Petra Aitken
I saw an advertisement on TV for Hellmann’s Mayonnaise with this recipe. Whilst it sounded, let’s say interesting, I was intrigued and had to try it.
The first time I tried this recipe I bought some gluten free rice crumbs but I found them too crunchy with an almost sand type texture. The next time I cooked this recipe I therefore made my own breadcrumbs by blending a piece of frozen gluten free bread. It turned out really well, the chicken was very tender and it tasted awesome served with cornmeal mash (cornmeal mixed with milk and cheese) and stir fried vegetables.
September 18th, 2012 by Chrissy and Lauren
As we’ve discussed, everything is better in mini form.
Except portions of gourmet mac n cheese. Always take the big dish of that stuff. It’s not everyday that you will come across a heaping portion of creamy, cheesy, black truffle-y, mac n cheese.
Gluten-Free Mini Caprese Frittatas
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